Introducing how to make 'Namelou', a local dish from Chiba Prefecture. This is a fisherman's dish made by mixing and pounding horse mackerel and seasonings. It's easy to make at home and addictive, perfect with rice or drinks. Give this dish a try!
Ingredients
Main Ingredients (2 servings)
- Horse Mackerel 1 fish
- Green Onion 10g
- Myoga (Japanese Ginger) half
- Shiso Leaves (Perilla) 3 leaves
Seasonings
- [A] Miso 1 tbsp
- [A] Soy Sauce 1 tsp
- [A] Ginger 1 tsp
Steps
- Finely mince 10g of green onion using a snake-cut technique. This is the trick! Make cuts halfway through the green onion without cutting it all the way. Cutting from both sides makes it easier to mince finely.
- Finely mince half a myoga.
- Finely mince 3 shiso leaves.
- On a cutting board, mix 1 tbsp miso, 1 tsp soy sauce, and 1 tsp grated ginger, spreading them out evenly. This is the trick! Spreading the seasonings on the cutting board first helps to distribute the flavor evenly with the horse mackerel and seasonings.
- Place the prepared 1 whole horse mackerel, and the minced green onion, myoga, and shiso on top of the spread seasonings.
- Finely chop everything with a knife, mixing until it becomes sticky. This is the trick! Finely chopping the horse mackerel and seasonings beforehand makes the mixing process easier.
- Plate the finished namelou.
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